40 mins
Smoked Salmon Hors d’Oeuvres
Serves
4
Tempura frying herb leaves offers an excellent platform for serving Aoraki smoked salmon as a passed appetiser. Rice crackers are also easily made at home using left over cooked rice.
Ingredients
15-25 grams of Aoraki Hot or cold Smoked Salmon per hors d’oeuvre
4 shiso leaves (substitute with basil leaves)
4 sheets of nori
Cooked short or medium grain rice
4 thin slices of lotus roots
Tempura batter:
1 tbs of soft flour + 3 tbs cold sparkling water + Salt
For frying:
1 tbs of flour + 1 cup of rice + bran oil + 1 tbs of peanut oil
Method
To make rice crackers:
Step 1
Spread cooked rice on an oven tray 2-3 mm thick. Dry without colouring in an oven preheated to 130°C for 20-30 mins.
Step 2
Cut into desired shapes while warm.
Step 3
Fry without colouring at 190°C until ‘puffed’.
To make tempura batter:
Step 1
Loosely combine ingredients (don’t over mix).
Step 2
Heat oil in pan to 190°C (take care not to exceed temperature).
Step 3
Dust items to be fried, lightly coat in batter and fry. Remove when crisp; set onto paper towel on tray.
Step 4
Add smoked salmon to tempura and crackers while they are still hot. Decoratively top with combinations of apple syrup, yoghurt, citrus zest and herb flowers. Serve and enjoy.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
Smoked Salmon Hors d’Oeuvres
Cold Smoked
,
Hot Smoked
,
Serves
4
40 mins
Tempura frying herb leaves offers an excellent platform for serving Aoraki smoked salmon as a passed appetiser. Rice crackers are also easily made at home using left over cooked rice.
Ingredients
15-25 grams of Aoraki Hot or cold Smoked Salmon per hors d’oeuvre
4 shiso leaves (substitute with basil leaves)
4 sheets of nori
Cooked short or medium grain rice
4 thin slices of lotus roots
Tempura batter:
1 tbs of soft flour + 3 tbs cold sparkling water + Salt
For frying:
1 tbs of flour + 1 cup of rice + bran oil + 1 tbs of peanut oil
Method
To make rice crackers:
Step 1
Spread cooked rice on an oven tray 2-3 mm thick. Dry without colouring in an oven preheated to 130°C for 20-30 mins.
Step 2
Cut into desired shapes while warm.
Step 3
Fry without colouring at 190°C until ‘puffed’.
To make tempura batter:
Step 1
Loosely combine ingredients (don’t over mix).
Step 2
Heat oil in pan to 190°C (take care not to exceed temperature).
Step 3
Dust items to be fried, lightly coat in batter and fry. Remove when crisp; set onto paper towel on tray.
Step 4
Add smoked salmon to tempura and crackers while they are still hot. Decoratively top with combinations of apple syrup, yoghurt, citrus zest and herb flowers. Serve and enjoy.